Turkey Curry Soup
Turkey Curry Soup is a flavor packed, hearty soup that is the perfect way to use leftover turkey. And it is a great way to warm up on a cold day!
Servings 6
Calories 221kcal
Ingredients
- 1 tablespoon olive oil
- 1/2 yellow onion diced
- 3 celery stalks diced
- 2 carrots peeled and diced
- 4 - 6 cloves garlic minced
- 3 teaspoons curry powder
- 10 cups low-sodium chicken broth
- 1/2 cup jasmine rice
- 2 1/2 cups shredded turkey
- salt and pepper
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, celery, carrots and garlic and cook just until the vegetable start to soften about 3 minutes. Add in curry powder and cook 1 more minute.
- Pour in chicken broth. Bring to a boil and add rice. Reduce heat and cook 15 - 20 minutes or until rice is done. Add in shredded turkey and cook until warmed through.
- Season to taste with salt and pepper and ladle into soup bowls. Garnish with fresh parsley if desired.
Notes
If you don't have turkey you can substitute shredded chicken.
Only use long grain white rice in this recipe. Brown rice won't work.
Nutrition information for estimation purposes only.
Nutrition
Calories: 221kcal | Carbohydrates: 20g | Protein: 23g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 194mg | Potassium: 555mg | Fiber: 1g | Sugar: 1g | Vitamin A: 497IU | Vitamin C: 3mg | Calcium: 44mg | Iron: 2mg